Buffalo Crab Cakes

We took a few weeks off from cooking Buffalo/Opponent City fusion, e.g. Buffalo Blue Cheese Pierogies and Maple Buffalo Pulled Turkey, for Bills games once they wrapped up the division. But after getting a little lax and not making Buffalo/Indy fusion for the wild card game…and the close call as a direct result…we decided it was time to revive the tradition and help fuel the team to victory! This week, the opponent was the Baltimore Ravens, and there’s little food as synonymous with Baltimore as Crab Cakes. So, Buffalo Sauce combined with Crab Cakes was the easy choice. We were a little afraid that the Buffalo Sauce would overpower the crab if we used too much, so we opted for a quick drizzle, and it worked really well.

We served our crab cakes over couscous (cooked in vegetable stock for additional flavour) so it would look like sand on the plate (what else should crab lay on?) with a side spinach salad. We suggest Bleu Cheese or Ranch dressing to pair with the Buffalo Sauce!

Also, I’d be remiss if I didn’t give credit where it is due. Another sous chef (of Spinach Ball and Mimi’s Grilled Venison Tenderloin fame) chipped in in a huge way. My mother-in-law made the crab cakes and shared a secret or two of hers with me in the process. The little touch of mayo kept the cakes from getting dry as they cooked.

Time: 30 Minutes

Ingredients (for 10 crab cakes):

  • 16 oz Crab Claw Meat
  • 2 Eggs
  • 3-5 Celery Stalks
  • Bread Crumbs
  • Parsley
  • A little Mayonnaise
  • Your Favourite Buffalo Sauce.


  • If using conventional oven, preheat to 400 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray to prevent sticking.
  • Rinse and thinly slice your celery stalks. Then, melt some butter in a pan, and sautee your celery to caramelize.
  • As your celery cooks, pour your crab meat into a strainer to remove excess water. Then, pour it into a bowl, and add in your eggs, parsley, and a little mayo, and mix to combine.
  • If using an air fryer/convection oven, preheat to 375 degrees F.
  • When your celery is done, add it to your bowl, and stir in. Then, add some bread crumbs, and mix until your crab mixture holds together into a cake.
  • Form your cakes, place them on your cooking pan/fry basket, and give them a quick oil spray on top so they crisp up while cooking.
  • Bake/Air Fry for 15-20 minutes (rotating your pan or flipping your cakes half way through the cook time.
  • Plate, drizzle with your favourite Buffalo Sauce, devour, and enjoy!

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